Salmon is by far one of my favorite fish. It stands well on its own but tastes just as good enhanced with a variety of ingredients, including this light almond crust. It’s an excellent source of protein, packed full of flavor and vitamins and minerals such as Vitamin D, B-6, B-12 and selenium. It is also one of the best sources of omega-3 fatty acids which are great for a healthy brain, heart and overall health.
Cauliflower rice is one of my go-to dishes right now. It’s surprisingly satisfying, while being low in calories and carbs and high in Vitamins C, A and fiber. Plus it takes just minutes to make!
½ c. almonds
2 tbsp. parsley diced
1 tbsp. organic lemon zest
1lb wild caught salmon fillets
2 tbsp. coconut oil
4 cups of cauliflower chopped into rice size in a food processor
4 tbsp. dill, fresh or dried
sea salt to taste
2 tbsp. pumpkin seed oil (optional)
DIRECTIONS FOR CAULIFLOWER RICE
- Cut cauliflower into large pieces and chop in the food processor until pieces are the size of rice.
- Cauliflower rice can be served raw or cooked for a more tender and rice-like texture.
- If serving raw, transfer to a large glass bowl and mix in dill and sea salt and drizzle with pumpkin seed oil.
- If serving cooked, transfer to a large skillet pre-warmed over medium heat.
- Add in dill and sea salt and stir for several minutes until all of the cauliflower rice is warm.
- Drizzle with pumpkin seed oil.
DIRECTIONS FOR SALMON
- Grind the almonds into a powder. You can use a food processor or coffee grinder
- Combine almond powder, parsley, and salt and spread out on a plate.
- Completely cover both sides of salmon with the mixture.
- In a large skillet heat the oil over medium heat.
- Add salmon and cook for 5 minutes on each side or until completely cooked.
- Serve on top of cauliflower rice and sprinkle on lemon zest.